Good Food
Meat alternatives, school lunch
From the lab to the garden, Benjamin Aldes Wurgaft and Bryant Terry explore proteins through a meat-free lens. Jennifer E. Gaddis documents the changing role of the school lunch lady. Plus: an ode to leap year with Chef Donald Link.
By Evan Kleiman • • 56m ListenFrom the lab to the garden, Benjamin Aldes Wurgaft and Bryant Terry explore proteins through a meat-free lens. Jennifer E. Gaddis documents the changing role of the school lunch lady. Plus: an ode to leap year with Chef Donald Link.
In this episode
7 storiesCreating meat in the lab in the face of climate change and population growth
Seven years ago, scientists unveiled the first laboratory-created hamburger. Benjamin Aldes Wurgaft explores the quest to generate sustainable proteins in the lab and the problems in our food system in his book, “ Meat Planet .”
Read the story12 minBuilding plant-based meals from the kingdom of vegetables
Driven by his history of African descent and the memories of being raised in a family where both men and women cooked and built community around the table, Bryant Terry showcases the abundance of produce and modern vegan food in his cookbook, “…
Read the story10 minLow wages of cafeteria workers go hand in hand with quality of school lunches
Thirty million children participate in the nation’s school lunch program. Jennifer E. Gaddis shows that the missing ingredient in the recipe of its success is the school lunch lady in her book, “ The Labor of Lunch. ”
Read the story9 minChanging the broken food system that feeds children
One of the challenges of modern parenting? Feeding kids. Writer Bettina Elias Siegel reports on the difficulty of raising healthy eaters in the age of processed foods in her book, “ Kid Food .”
Read the story9 minM. Georgina review: 4 dishes to try at Melissa Perello’s debut LA restaurant
LA Times restaurant critic Bill Addison hits up chef Melissa Perello’s new spot at The Row in downtown Los Angeles. Named after her maternal grandmother, Perello’s M. Georgina brings Italian flair to a micro-seasonal menu.
Read the story5 minAppreciating frog legs for leap year with New Orleans chef Donald Link
Hopping back this leap year to our conversation with Chef Donald Link for a look at frogs. Link describes hunting dow frogs in their swamps of Louisiana.
Read the story3 minPerfect Sunday supper? Roasted chicken thighs, braised leeks, Cara Cara oranges, and more
Market Report correspondent Gillian Ferguson catches up with Sam Sifton at the Hollywood Farmers’ Market, where he imagines the perfect Sunday supper of roasted chicken thighs over braised leeks, duck fat roasted peewee potatoes and…
Read the story8 min
